Yum Yum Crockpot Pork Tenderloin
Get ready to savor the tender, juicy perfection of Yum Yum Crockpot Pork Tenderloin, an irresistibly flavorful dish that brings convenience and gourmet flair together in one pot. Perfect for busy weeknights or cozy family dinners, this slow-cooked masterpiece features succulent pork tenderloin simmered in a savory-sweet glaze made from soy sauce, honey, brown sugar, and Dijon mustard, with a kick of garlic and paprika for added depth. The dish is elevated further by a luscious, homemade sauce thickened to perfection that you can drizzle over every slice. With just 10 minutes of prep time and a hands-off crockpot approach, this recipe guarantees maximum flavor with minimal effort. Serve it with your favorite side dishes for a meal that’s both comforting and impressive. Keywords: slow cooker pork tenderloin, easy crockpot recipe, tender pork in glaze, family-friendly dinner ideas.
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Recipe Information
Ingredients
- 2 lbs pork tenderloin
- 0.5 cups soy sauce
- 0.25 cups honey
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 cloves minced garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 0.5 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
In a medium bowl, whisk together soy sauce, honey, brown sugar, Dijon mustard, minced garlic, apple cider vinegar, olive oil, paprika, black pepper, and salt.
Place the pork tenderloin into the crockpot and pour the sauce mixture over it, ensuring it is evenly coated.
Pour the chicken broth around the tenderloin to prevent it from drying out during cooking.
Cover the crockpot with the lid and cook on low heat for 4-5 hours or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
Once cooked, carefully remove the tenderloin from the crockpot and place it on a cutting board to rest for 10 minutes before slicing.
To make the sauce: Skim off any fat from the liquid remaining in the crockpot and transfer it to a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to form a slurry. Slowly whisk the slurry into the saucepan, stirring constantly. Cook for another 2-3 minutes until the sauce thickens.
Slice the rested pork tenderloin into medallions and serve with the thickened sauce drizzled on top.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 9964 mg | 433% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 67.6 g | ||
| Protein | 237.1 g | 474% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 135 mg | 10% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4905 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
